Smoking A Turkey On The Egg

MiVRod

Looking for advice on best recipes for smoking a Turkey on the Egg!  I plan to brine the Turkey overnight, but I have seen varied recipes from smoking for 30 minutes at 400 then reducing to 325, or slow cooking at 200 for 15 minutes per pound.  Any recommendations?

unoriginalusername

You are in for a treat. I prefer salt dry brine vs a wet brine as it helps the skin get crispy. 

I like higher temps for turkey. If you’re bird is wet from the brine and your at 200 degrees and your smoke isn’t blue it will make the skin rubbery. 

I would ride as low as 350 or as high as 425

micheggin

Turkey on the egg

place thawed turkey breast up in two foil pans. I use this method because I like to retain the broth/juice as it cooks and the reason I double up the foil pans is because inevitably I will get a puncture and lose all the juice so the extra pan helps keeps the moisture.   I usually inject the turkey with a mixture of melted butter and chicken bouillon, you can season the exterior/skin with whatever you like for a rub,  I usually keep it more mild because I would rather the turkey taste like turkey for Thanksgiving. But you can get as creative as you'd like with injection flavors and rubs.  Build a med/large size pile of lump in the firebox – light it and establish a 350 temp consistently, place the turkey in the foil pans on -  plate setter/heat deflector legs down and then I always put a pizza stone on top of that set up just to keep from burning the bottom, it also just helps equalize for more even heating, place three or four small – medium size chunks of smoker hardwood chunks of Hickory or alder or apple wood or whatever you like on the coals just before you put the turkey on, cook the bird 350° consistently and 15 minutes per (turkey) pound just like you would in the oven and check internal temp at 165 degrees to make sure it is safe to eat.  not rocket science so don’t be intimidated.  haven’t done this yet but i might do breast down in the juice sometime… not as pretty but might be delicious. send pics and happy thanksgiving!

Mickey

Spatchcocked Turkey and Chicken on the Big Green Egg

(you cut out the backbone and cook opened)

I like a 11/12 lb bird. If I need lots of turkey I just cook a couple ( 1 & 1/2  hr cook app)

Chicken 3 to 4.5lb bird or birds. Under an hour cook. 

Or, just add a package of legs extra. 

I do not brine the turkey or Chicken. 

If time I like to leave uncovered in the fridge overnight (no problem if no time) 

I cook "direct" @ 400 on a raised grill "skin side up" and never turn over.

I will use a coffee rub. Use what you like.

NOTE PLEASE (A LOT OF SMOKE IS NOT YOU FRIEND)

I use about a single handfull of mixed chips: Cherry & Pecan. 

Cook to temp (not time) breast @ 165 and thigh @ 175

 

Coffee Rub (turkey, chicken, beef & pork)

Equal part: Instant Expresso Ground coffee..

Equal part: Brown Sugar..

½ part: Black Pepper..

½ part: Kosher Salt..

½ part: Garlic Powder..

¾ part: Ancho Chili Powder..

  Don't worry on exact, just close on measurement. I used to use turbinado sugar but we like with brown better. This is pulled from MollyShark, Hungry Man, & Richard In Fl then tweaked. I find the ancho chili powder is far less expensive in the bulk spice area than the bottled area ( have used both light or dark version). I make it starting with a half cup Instant Expresso Ground coffee and work from there as it seems to store well if sealed.

500

Do y’all think there is enough room on a Large for a spatched turkey raised direct?  Concerned that the bird will hit the dome. 

unoriginalusername

500 said:

Do y’all think there is enough room on a Large for a spatched turkey raised direct?  Concerned that the bird will hit the dome. 

It fit on my ps woo 

ColtsFan

500 said:

Do y’all think there is enough room on a Large for a spatched turkey raised direct?  Concerned that the bird will hit the dome. 

I can do a 14lb bird on the top rack of the AR in a large. You're good

Mattman3969

unoriginalusername said:

You are in for a treat. I prefer salt dry brine vs a wet brine as it helps the skin get crispy. 

I like higher temps for turkey. If you’re bird is wet from the brine and your at 200 degrees and your smoke isn’t blue it will make the skin rubbery. 

I would ride as low as 350 or as high as 425

What does the color of smoke have to do with rubbery skin?  

Matt86m

Mattman3969 said:

unoriginalusername said:

You are in for a treat. I prefer salt dry brine vs a wet brine as it helps the skin get crispy. 

I like higher temps for turkey. If you’re bird is wet from the brine and your at 200 degrees and your smoke isn’t blue it will make the skin rubbery. 

I would ride as low as 350 or as high as 425

What does the color of smoke have to do with rubbery skin?  

You don't want to cook in 'dirty' or white smoke. Need to let the wood (chunks or chips) burn off for a bit. You will see a light haze or blue smoke. That's smoking! Not the white puffy stuff billowing out of the top.